Directions

1.

Bring a medium pot of salted water to a boil. Meanwhile, combine vinegar, 3/4 cups water, sugar, and a large pinch salt in a medium saucepan. Bring to a boil, stirring. Remove from heat, then add cucumber, onions, and mushrooms to pot and cover with a clean dish towel or paper towel directly in contact with the surface. Set aside for ten minutes.

2.

Meanwhile, blanch snap peas in boiling water until bright green but still crisp, about 1 minute. Transfer to a strainer or colander and run under cold water until chilled.

3.

Strain pickled cucumbers, onions, and mushrooms through a fine mesh strainer or colander, reserving 2 tablespoons pickling liquid. Run pickles under cold water until chilled. Transfer snap peas and pickles to a paper towel-lined rimmed baking sheet and dry carefully.

4.

Combine mustard and reserved pickling liquid in a large bowl. Whisk in olive oil. Add lettuce, pickles, snap peas, and cheese. Season with salt and pepper and toss to combine and dress evenly. Serve immediately.

This Recipe Appears In

J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, his first book, The Food Lab: Better Home Cooking Through Science is a New York Times Best-Seller, the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.

He's currently raising a daughter by day, writing his second book by night (Now with 10% more science!), and is working on Wursthall, a beer hall in downtown San Mateo which will be open by the end of 2017.

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